Chicken Magic Mineral Broth Broth Some people have soul sisters. I have a soup sister. Julie and I have one of those friendships where I can barge into her house uninvited and nine times out of ten I’ll find Julie in the kitchen making soup. She’s so good at it that when I return home from a long out-of-town job, the first place I call to make dinner reservations is her house. Last winter we were trying to come up with a hearty chicken broth recipe when we realized everything we needed for a foundation was already in the Magic Mineral Broth recipe (opposite page), with its rich color, aroma, and flavor and impressive nutritional profile. Here, we’ve enhanced Magic Mineral Broth by adding chicken bones, which infuse the soup with even more minerals, especially calcium and phosphorus, which, not surprisingly, are vital for bone health. MAKES 6 TO 7 QUARTS
6 unpeeled carrots, cut into thirds 2 unpeeled yellow onions, cut into chunks 2 leeks, white and green parts, cut into thirds 1 bunch celery, including the heart, cut into thirds 4 unpeeled red potatoes, quartered 2 unpeeled Japanese or regular sweet potatoes, quartered 1 unpeeled garnet yam, quartered 8 unpeeled cloves garlic, halved 1 bunch fresh flat-leaf parsley 1 6-inch strip of kombu 12 black peppercorns 4 whole allspice or juniper berries 2 bay leaves 1 tablespoon vinegar or freshly squeezed lemon juice 1 organic chicken carcass, or 2 pounds of chicken bones 8 quarts cold, unfiltered water 1 teaspoon sea salt Rinse all of the vegetables well, including the kombu. In a 12- to 16-quart stockpot, combine the carrots, onions, leeks, celery, potatoes, sweet potatoes, yam, garlic,